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This weekend was a relaxing one. Spent most of it with our house guests and close friends. Another cold snap is coming through this week {I LOVE the cold!} and we are anxiously awaiting the arrival of our close friends' baby boy, so there are some wonderful things to look forward to! In preparation for a week when we might be in and out of the house a lot, I wanted to make something easy to throw together for the first few days. My egg salad is a perfect lunch to have prepped. Its super easy and sooooooooo tasty. I love the grainy mustard in it and my new favorite mayo which has some lemon flavor in it. This is seriously the best egg salad I have ever had! Toot toot!

Time: 30 minutesServings: 4-6 sandwiches

Ingredients:

8 large eggs

1 tbsp whole grain mustard

1 tbsp regular mustard

2 [heaping] tbsp Lemonaise Light (you can add more to your liking)

1 tbsp sweet relish

1/2 tsp garlic powder

Salt & Pepper

Paprika

Directions:

Place 8 eggs in medium sauce pan-cover with water and set to high. Boil for about 20 minutes. (Rule is about 2-3 minutes per egg)

Drain eggs and run under cold water as you peel to stop the cooking process and not burn your hands while you peel. Place peeled eggs in a container and in the refrigerator to cool down for about 10 minutes or more if you wish. I am an impatient lady!

With a fork, mash up the eggs. Add all your ingredients and mix together!

Toast up some sourdough bread, add lettuce and if you wish, tomato. Add your egg salad and sprinkle some paprika on top for prettyness.

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I was born in Peru where life revolves around food :) My grandmother was a cooking goddess and I strive to be half as good as her! I love cooking and eating out and tasting flavors from all over the world. Check out my Facebook page (linked as "f" above my picture) for daily updates and posts! Thanks for visiting and happy cooking! Don't forget to send me your feedback!